Ingredient

banana Varieties: Most of the bananas you and I have eaten in our lifetimes are the yellow Cavendish bananas. The burro banana = chunkey = chunky is shorter than the Cavendish, and has an interesting lemony flavor. The manzano banana is smaller yet and a bit drier, but it fits nicely into lunch boxes. The red banana has a purple peel and is best used for baking. The plantain is larger than other banana varieties, and is usually fried, baked, or mashed before eating. Yellow bananas are ripe and ready to eat, while green ones will ripen at room temperature in just a few days. Refrigerating ripe bananas will keep them from getting softy and mushy, though the peels will darken.